water, and garlic.
Season stew to taste with salt and
Clean and wash catfish. Cut up catfish to desired size pieces. Put 2 cups water in pot and add onions. Bring to a boil. Add catfish, bacon drippings and seasonings to water and onions.
Let cook for 10
minutes.
Make a thickener of flour and water. Add to the stew.
Cook an additional 2 to 3 minutes until thick and well cooked.
Remove from fire and serve.
Cut catfish into 1-inch cubes.
Combine fish and onions in a large soup pot.
Add enough water to just cover.
Bring to a boil, then reduce heat to simmer and cook until fish feathers out (flakes).
In a separate pot, cook potatoes, then add to stew. Add salt, pepper and red peppers to taste.
Add tomato paste and mashed tomatoes.
Cook bacon until crisp; drain and crumble into stew.
Let stew cook to desired thickness, then add milk.
Stir well and let simmer for about 15 minutes.
ntil it boils.
Cover catfish fillets with water in glass
Cut onions into 1/4 inch slices.
Cut \"taters\" into 1/2 inch slices.
Salt and pepper catfish and \"tater\" slices.
In a large Dutch oven or stew pot, fry the bacon until crisp, leaving the grease.
Add 1/2 cup of water.
Lay one layer of fish, then a layer of onion, and then a layer of bacon.
Repeat layers until all ingredients are used up.
Leave one thick potato on top. Cover and cook about 1 hour on low heat.
Do not stir!
When the top potato is done, its ready.
Prepare catfish for stew.
Put fish in big pot with remainder of ingredients and cook until tender and done.
Heavenly!
Cut catfish into thumbnail-size squares.
Dice salt pork (3/8-inch).
Fry or microwave until crisp, don't drain.
Dice potatoes and onions (1/2 inch).
In large pot place onions, potatoes, cooked salt pork, red pepper, black pepper and enough water just to top of mixture.
Simmer until potatoes are done.
Dice catfish (3/4 inch).
Add and bring to boil.
Turn to low heat.
Add tomato paste.
Salt to taste.
Bring to simmer. Stew is done.
Makes 3 to 4 quarts.
Fry bacon until crisp in a large kettle.
Add vegetables and water to bacon; simmer for 3 hours, stirring frequently.
Add catfish and continue simmering for an additional 30 minutes.
Just before serving, stir in ketchup and adjust seasonings.
Dice fatback into small pieces.
Fry until tender; also fry fatback skin until fat is cooked off.
Place in stew pot. Saute onions until tender, not brown, in fatback grease.
Add all to pot.
Fillet and chop onions and potatoes.
Add to pot; simmer until done.
Let skin cook in stew until just before serving.
eppers and onions.
Boil catfish for approximately 15 minutes, then
Cover catfish in water; cook until meat will separate from bone.
Remove catfish from stock (reserve stock).
Use a 3 gallon pot.
Saute onions in oil.
Add potatoes and cover with fish stock.
In a large skillet, fry the bacon slices. Drain on absorbent paper, then cut into bite-sized pieces.
Cut the catfish into bite-sized pieces.
Remove all but a few tablespoons of bacon grease from the pan. Cook the fish and onions in the skillet until the onions are tender.
Put the potatoes, tomatoes, tomato paste, and Worcestershire sauce in a large pot. Season with salt and pepper. Bring to a boil. Cover. Reduce heat and simmer until the potatoes are tender.
Add the catfish, onions, and bacon. Cover and simmer for 20 minutes.
Put 3 slices bacon in casserole dish.
Slice potatoes and cover bacon with some of the potatoes.
Now slice catfish and put on top.
Do this until dish is almost filled.
Now pour half cup of catsup, mixed with 1/4 cup of water.
Dot with butter and bake at 350\u00b0 for 1 hour or until done.
Put catfish in 3 quarts of water. Cook until fish is tender. Add remaining ingredients except corn. Simmer for 1 hour. Add corn and cook for 10 more minutes.
Cut fatback meat in pieces and fry until brown.
Drain grease. Next fry onions until tender.
Add fatback, onions and tomato soup in a big pot.
Bring to a boil.
Cut heat down on medium heat; add catfish.
Cover and cook until fish is done.
Lay bacon in the bottom of a heavy Dutch oven.
Let brown a little to get the grease out.
Leave bacon and layer sliced potatoes, sliced onions, catfish fillets, salt and pepper.
Layer until the pot is full.
Don't forget to salt after each layer.
Stir the crumbled bacon and catfish into the mixture; continue cooking
Fry fatback until brown.
Stir in onions and cook until done. Add catsup, tomato soup, Texas Pete, salt and pepper.
Bring to boil over medium heat.
Add catfish.
Cook about 30 minutes, stirring occasionally to keep from sticking to bottom of pan.
In a large Dutch oven, fry fat meat and chopped onion. Add tomato sauce, water, Texas Pete, catsup, salt and pepper.
Bring to a boil and add sliced potatoes. Continue to cook on low heat for about 30 minutes. Add catfish to the pot.
Bring to a quick boil and cut heat to low.
Cook for 20 to 30 minutes or until fish is done. Serve on rice or bread.